Italian stuffed cabbage
Any ground beef combination can be used, including ground beef substitutes.
4 servings
Ingredients
Place 1 head of cabbage in the freezer overnight, then thaw (it’s easier to roll up wilted leaves and eliminates the need for cooking
Remove 8 leaves and place on a kitchen towel.
Tomato sauce
2 garlic cloves finely chopped
1 teaspoon of salt
½ teaspoon dried Italian seasoning
2 fresh basil leaves chopped
¼ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 – 141/2 ounce can chopped Italian tomatoes
filling
½ cup of water
2 cups meatloaf mix (ground beef, pork, and veal)
¼ cup finely chopped onion
1/2 cup Italian seasoned breadcrumbs
1 egg
Salt to taste
directions
Combine the sauce ingredients in a medium bowl.
Place the ingredients for the filling in another bowl and mix well.
Cut the core from the bottom of each cabbage leaf.
Place ¼ cup of filling at the bottom of each cabbage leaf. Fold in the sides of the leaves and roll up. Place the rolls in a greased 8×8-inch pan. Pour the tomato sauce over the buns and cover the dish with foil.
Bake in a 350 degree oven for 30 minutes. Remove the foil and bake the buns for another 30 minutes.
Mashed potatoes
Ingredients
1 1/2 pounds Russet potatoes 1 ½ pounds Yukon Gold potatoes
2 cloves of garlic
¼ cup salted butter at room temperature
1 cup milk, cream or sour cream
Salt to taste
directions
Peel and quarter the potatoes and place in a saucepan of cold salted water.
Add garlic cloves and bring to a boil, cook uncovered 15 minutes or until fork is tender. Drain well.
Heat milk on stovetop (or in microwave) until warm.
Add the butter to the potatoes and start mashing. Gradually pour in the heated milk while using a potato masher to achieve the desired consistency.
Season with salt and pepper. Serve hot.
Posted by Jovina Coughlin in Beef, Cabbage, Healthy Italian Cooking, Pork, Potatoes, Sauces, Tomatoes, Veal